Directions:
- Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
- Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
- Shred the meat with a fork and simmer on high for additional 10-15 minutes.
- Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 473.55 Kcal (1983 kJ) | ||
| Calories from fat | 327.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.36g | 56% | |
|---|---|---|---|
| Cholesterol | 124.35mg | 41% | |
| Sodium | 640.33mg | 27% | |
| Potassium | 546.3mg | 12% | |
| Total Carbs | 3.6g | 1% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 30.42g | 61% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 4.7mg | 26% | |
| Calcium | 36.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 202.07 Kcal (846 kJ) | ||
| Calories from fat | 139.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.52g | 56% | |
|---|---|---|---|
| Cholesterol | 53.06mg | 41% | |
| Sodium | 273.24mg | 27% | |
| Potassium | 233.11mg | 12% | |
| Total Carbs | 1.54g | 1% | |
| Sugars | 0.41g | 4% | |
| Dietary Fiber | 0.67g | 6% | |
| Protein | 12.98g | 61% | |
| Vitamin C | 4.4mg | 17% | |
| Iron | 2mg | 26% | |
| Calcium | 15.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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